John Myers
Ingredients for 1 servings:
- 100 g tomato peppers
- 3 small onions, red (bawang merah)
- 3 garlic cloves, fresh
- 30 g pepper, red, long (cabe besar merah)
- 30 g ginger, fresh or frozen
- 110 g rice vinegar, Chinese, mild
- 120 g sugar
- 6 g salt or instant chicken broth
- 250 g orange juice
- 4 tbsp honey
- 2 tbsp lemon juice
- 1 kaffir lime(s)
- 3 kaffir lime leaves, fresh or frozen
- 2 tbsp oil, neutral
- n. B. Flowers and leaves for garnishing
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
This sauce is a basic sauce. It is used to give other dips a flavor boost.
Sterilize a 250ml glass jar with a screw lid: Place each one separately in boiling water and boil for five minutes. Remove and set aside upside down on a clean tea towel. Wash one red tomato pepper, halve it, and remove the seeds. Cut 60g into small pieces. Slice 40g into fine strips. Reserve the rest of the pod for another purpose. Wash the chili peppers, remove the stems, and seeds. Cut the empty pod crosswise into approximately 1cm long pieces. Trim both ends of the onions and garlic cloves, peel them, and chop them finely. Bring the rice vinegar, sugar, and orange juice to a boil in a 1L saucepan. Add the chopped ingredients (except the finely sliced pepper strips) and cook for about 10 minutes. Remove from the heat and let cool. Place everything in a blender and coarsely puree on the lowest setting for about one minute. Meanwhile, wash one kaffir lime in hot water and scrub it well. Grate the outer peel and use 1/2 teaspoon of it. Wash the three kaffir lime leaves and finely slice them. Return the contents of the blender to the saucepan and simmer uncovered for another 10 minutes along with the lime juice and 4 tablespoons of honey until thickened. Add the finely sliced bell pepper and simmer for another 5 minutes. Add the kaffir lime ingredients and stir in. While still hot, pour the mixture into the sterilized jar, pour the oil on top, and seal the jar tightly. Once cooled, store in the refrigerator. Cover the rest with film and refrigerate and consume within four days. If the jar has been opened, ensure that there is always a film of oil on the surface. Add a little more oil if necessary.
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